This is one amazing and a delicious Chicken Curry cooked with Ridge Gourd. As I wanted to cook the chicken with some sort of vegetables, I ended up adding Turai to it. The end result was simply yummy and I enjoyed with hot phulkas for my dinner. It is a very simple and a wholesome dish. So check out the step by step pictorial recipe to prepare this delicacy.
- 300 gms. chicken, curry cut
- 2-3 cups turai (Ridge Gourd), diced
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 2 tbsp. yoghurt
- 1/2 cup coriander & mint leaves
- 1 tsp. ginger-garlic paste
- 4-5 whole peppercorns
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 star anise
- 1/2 mace
- pinch of nutmeg powder
- 2 tbsp. fried onion
- 2 tbsp. oil
- 1 onion, chopped
- 1 tomato, chopped
- onion rings to garnish
Marinate the chicken with all the ingredients starting from salt to fried onion for 2-3 hours.
Heat oil in a pan and sauté the onions till light brown. Add the tomatoes and continue to stir fry till it is mashed.
Then add the marinated chicken and cook, on a low flame till the moisture reduces a little. Add the turai and 1 cup water.
Cook, covered on a low flame for 10-15 minutes or till they turns soft. Garnish with onion rings and serve as a side dish with any form of rice preparation or Indian bread.
Dice the Turai (Ridge Gourd).
Heat oil & sauté onions till light brown.
Add tomatoes & fry till it is mashed.
Add marinated chicken & cook till the moisture reduces.
Add turai and 1 cup water.
Cover & simmer on a low flame till done.
Serve, garnished with few onion rings.
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